By far the best preparation for mussels that I've ever tried.

Reviewed On: Mar. 15, 2008

Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the seasoned salt and used half the cheese (sharp cheddar instead of processed to keep the flavor) and reduced the butter to 1/4 cup.

Reviewed On: Sep. 5, 2006

I haven't tried this w/ lamb, but it is wonderful w/ chicken. I've made it multiple times & have successfully substituted white wine in the marinade when it was all I had on hand. Out of personal preference, I reduce the garlic in the tzatziki sauce.

Reviewed On: May 18, 2005